Once the noodles are done, drain them, and put them on a platter.

Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the "scallops," but this recipe would also be great with leftover grilled chicken or pork! —Jenny Goycochea

The beauty of soba noodle soup is that all you have to cook are the soba noodles and a strongly flavored broth. Then you can top it with almost anything you like. I like to make a big batch of dashi, the Japanese broth made by simmering just two ingredients: the thick seaweed kombu and then bonito flakes.

Don't have an Instant Pot or pressure cooker? Double the amounts of the braising liquid (soy sauce through water), ginger, and green onions, and combine with the pork in an ovenproof pot. Bring to simmer on the stovetop, then transfer to a 300 degree F oven (with the lid left ajar) for about 3 hours, or until the pork is fork tender. —EmilyC

This savory, heady combination is reminiscent of Szechuan pork noodles, but believe me, you will not miss the meat. The contrast of flavors and temperatures makes this dish especially satisfying. It keeps well if made ahead of time, intensifying in flavor. These noodles are excellent hot, cold, or room temperature. —Nathalie Nicole

Three cheeses—cheddar, Monterey Jack, and Parmesan—melt together with a pound of ground beef into a comforting weeknight dinner for the family.

Making noodles from scratch might seem daunting, but it’s actually quite easy: You don't even need a pasta roller or any other special equipment! When my rolling pin was nowhere to be found, I used a full roll of plastic wrap in its place.

Larb is one of my favorite Southeast Asian dishes and combined with the Omelette Noodles it is wonderful.

Take that package of instant ramen and throw away the soup flavoring (or stash it for another day). Instead, boil the noodles like pasta, then coat them in a tweak-able peanut sauce (fine-tune the levels of honey, Sriracha, and tamari to your taste, or squeeze of lime juice), and enjoy their chewy elasticity, sans soup.

A versatile cold noodle salad with heaps of vegetables and a wonderfully sweet and sour tahini-lime dressing. —Elizabeth Stark

The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood.

Knife-cut noodles (Dao Xiao Mian) are legendary in China, a specialty of the Shanxi province. They are known interchangeably as knife-shaved, knife-cut, pared noodles, or even peeled noodles. The method of making them is an art form that takes years of practice, but I've discovered an easier way to make them at home. —Betty

A hearty baked dish combining spaghetti, rich tomato sauce, cheese, and ground meat. This casserole is comfort food at its finest, perfect for family dinners and easy leftovers.

A sweet and savory kugel featuring roasted butternut squash blended with noodles or potatoes, eggs, and spices. Baked until golden and crispy, it’s a comforting dish with a hint of autumn warmth.

A creamy pasta bake with shredded turkey, mushrooms, and Parmesan cheese, all mixed into a rich sauce. This casserole is a quick, satisfying way to enjoy leftover turkey or a simple weeknight dinner.

Classic cold macaroni salad mixed with tuna, mayo, and crunchy veggies. Great for picnics, potlucks, or easy lunches.